Jul 26, 2010

Black Bean, Avocado, Cucumber and Tomato Salad




A touch of lime and a little cilantro makes this a perfect companion for grilled chicken or steak. Serve this as a side dish or also delicious served as a dip with nachos. My girlfriend made this recently at a party and I couldn't stop eating it. I knew I had to make it here. The cucumbers give this a wonderful fresh summer flavor. If you like this, you may also like my Southwestern Salad made with corn. 


Black Bean, Avocado, Cucumber and Tomato Salad
Gina's Weight Watcher Recipes
Servings: 10 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 126.9 • Fat: 5.7 g • Protein: 5.0 g • Carb: 16.0 g • Fiber: 6.7 g   

Ingredients:
  • 1 seedless cucumber, peeled and diced
  • 2 medium ripe tomatoes, diced
  • 2 hass avocados, diced
  • 15.5 oz can black beans, rinsed and drained
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, minced
  • 2 limes, juice of
  • salt and fresh pepper

Directions:
    Combine all the ingredients and season with salt and pepper to taste. Keep refrigerated until ready to serve. Makes 5 cups.

    Print Friendly and PDF
    Pin it

    59 comments:

    2. I have a question...I am not a fan of cilantro. Would you recommend another spice in replacement?
      ReplyDelete
    3. You can leave it out. It still tastes great without it.
      ReplyDelete
    4. I have some cooked chicken that I will add to this recipe and serve it for our dinner today. Too hot to cook here in the heartland!
      ReplyDelete
    7. Oh yum, have to remeber to add black beans - yummy
      ReplyDelete
    8. thats cool n easy will give it try thanks
      ReplyDelete
    9. Had this with dinner-It was really good! ;) Thanks Gina
      ReplyDelete
    10. Sounds great. I love a little cumin with my avocado, so I may try that as well.
      ReplyDelete
    12. What a delicious and refreshing summer salad!
      ReplyDelete
    13. This is such a fantastic recipe! Can't wait to try it!
      ReplyDelete
    14. It not only looks lovely, I'm sure it will taste great, am going to go make it now. I have a huge oversized avocado with smooth skin.
      ReplyDelete
    15. This is delish! I added 1 garlic clove and 1 jalapeno pepper and left out the cilantro. We are going to eat it as a dip right now but I think it would also be good served over grilled chicken breast.
      ReplyDelete
    16. I am so glad you posted the pic of the avocado cut up before scooping from the shell. I never thought of doing it that way! I learn so much from this site. Thank you and keep up the good work!!
      ReplyDelete
    17. I made this tonight and it is delicious!!! I added a can of diced green chiles for a little kick! Very good just by the spoonful. Definately a keeper!
      ReplyDelete
    18. I made tacos tonight using ground turkey cooked with taco seasoning and topped it with this salad. Needless to say it was excellent!
      ReplyDelete
    19. Just found your site thanks to @Peppermint2Go on twitter.... everything looks SO delicious, & my hubby says to tell you he can't wait to start trying some of the dishes! :)
      ReplyDelete
    20. This was ABSOLUTELY FANTASTIC!! Even my husband loved it!!!
      ReplyDelete
    21. @sherrie yes, cut the avocado with a knife criss cross, then use a spoon to scoop it out and you have diced avocado!

      @j- I'm sure this was great with turkey tacos, probably great over fish tacos too.

      @cari- I'll have to follow her! Let me know how you like everything!
      ReplyDelete
    22. Hi Gina!! I blogged about this recipe today and did what I called a "remix recipe". I turned this delightful salad into a wonderful addition to my grilled chicken over greens but I tweaked a few things. Its here if you are interested in checking it out....http://bit.ly/951gOa

      As always, thank you for being an inspiration to make delicious, healthy and amazing WW friendly meals. :) xoxo-Suzi
      ReplyDelete
    24. Loved your post Suzi! You are a funny gal!
      ReplyDelete
    25. simple, healthy, lovely, love it! beautiful photos! I hope you will submit this to http://www.findingvegan.com! ~Kathy
      ReplyDelete
    26. This is so right.

      The ingredients are perfect for a refreshing sald. So delicious looking.
      ReplyDelete
    27. This is AWESOME!!!! I made a BBQ chicken pizza and topped it with this salad and it was AMAZING. And i also topped it to the ground turkey and black bean enchilladas! WONDERFUL!!!
      ReplyDelete
    28. Just made this and posted on my blog!! LOVED IT!
      Thanks!
      ReplyDelete
    29. Thank you, this is wonderful! Shared it with friends at a girls night in and they loved it.
      ReplyDelete
    31. Gina--What does 2 "hass" avacados mean? I would love to make this recipe. It sounds delicious.

      Linda
      ReplyDelete
    32. Haas avocados are a smaller variety sold in supermarkets year round, with a creamy texture and great taste. They also have a distinctive skin that turns from green to purplish-black when ripe.
      ReplyDelete
    33. I am about to go make this RIGHT NOW. Having it as a side with baked chicken. Cannot wait to try it!
      ReplyDelete
    34. My husband requested pork chops tonight for dinner. Was looking for something special to serve with them and I think this is it! I can't wait to try it. It looks so amazing. Thanks so much for a great recipe!
      ReplyDelete
    35. Loved it!! I served this along with your Chicken Enchiladas recipe and it was a fabulous (and VERY filling!) meal. It was a perfect complement to the spicy enchiladas; cool and refreshing.
      ReplyDelete
    36. I love this too! Cool and refreshing is a perfect description!
      ReplyDelete
    37. Fantastic! I'm new to your site and am trying three recipes tonight. So excited!
      ReplyDelete
    38. Gina ~ Do you mind converting this fabulous looking salad? Thank you..your site is AMAZING!
      ReplyDelete
    40. Made this tonight with steak. It was a perfect side dish.
      ReplyDelete
    41. How long before the avocado turns black?
      ReplyDelete
    42. I wouldn't leave it longer than a few hours.
      ReplyDelete
    43. Absolutely wonderful! I have made several of your recipes they have all been GREAT! Thank you so much for posting them, it makes doing weight watchers easier.
      ReplyDelete
    44. You're welcome Kristy, I love this!!
      ReplyDelete
    45. Made this for lunch....Yummmmmm!!!! I will definitely be making this many many many more times. ~Christina~
      ReplyDelete
    46. I turned my Mom's Club on to your site and one of them made this for our Mom's Nite Out last night. She added corn. It was so good. I thought it actually had a dressing and was surprised to find out it was just the lime and cilantro.

      I make a similar summer salad with shrimp and think I will throw some in when I make this so it will be a complete meal.
      ReplyDelete
    48. So tasty! I made this for lunch yesterday, mixed in a little bit of italian dressing and put it in a pita.
      ReplyDelete
    49. I love this recipe! Super quick and great for two nights worth of a veggie dish (at least for two people)! I love the coolness of the avocado and cucumber together :)
      ReplyDelete
    50. This goes very quickly at parties! I serve it with blue tortilla chips.
      ReplyDelete
    51. I made this salad last night and had some of the leftover for lunch today. It actually tasted much better after sitting in the fridge over night! I also substituted parsley for cilantro because I am not a big fan of cilantro and it was still really good!
      ReplyDelete
    52. This was SO GOOD! I added 1 clove pressed garlic and 1/2 tsp cumin, mostly to make up for not putting cilantro in. I'm one of those people who thinks cilantro tastes like soap. I served it alongside your garlic and lime marinated pock chops, and it was a hit with the whole family! This is going to my next BBQ! My hint: prep everything but lime and avocado first, and chill. Just before serving, toss the avocado pieces in your lime juice before adding both to the salad. This helps the avocado stay green longer.
      ReplyDelete
    53. What would a serving size be, 1 cup, half a cup?
      I always have a problem deciding what a serving size is with salad recipes or soup recipes if it isnt' stated. If it is stated and I missed it, sorry...
      ReplyDelete
    54. there is nothing better than this! made it over 10x this summer! everyone wants the recipe! try it with mango! yum!
      ReplyDelete
    55. Hi Gina, I was wondering what the nutrition amounts would be for this salad without the beans? We made your cuban style black beans with this salad (minus the beans) on the side. By the way, I have loved every recipe of yours I have tried, which is alot! I have lost 12 lbs in 2 months eating your delicious recipes! Thank you so much!
      ReplyDelete
    58. We added a little balsamic vinegar. Delicious!!!!
      ReplyDelete
    59. Yum!!! This looks fantastic. I've been seeing your recipes on Pinterest - and loving them!!

      ~ Tiffany

      Transfer of Health
      Healthy Recipes and How to Feel Good
      ReplyDelete

    Your comments are so helpful to all, thanks for taking the time to write. If you really like a post, please Stumble it and give it a THUMBS UP!

    NO SPAM! Spammers will be blocked and deleted, so please don't waste my time and yours.

    If you're waiting for a reply to your comment and have a Blogger profile (it's free to create one and you won't be anonymous) you can click on the SUBSCRIBE BY EMAIL link that will show up below and receive all follow up comments on that recipe via email.

    Subscribe to: Post Comments (Atom)